Drain the tofu & place the cakes between several layers of paper towels. Weight the top with a heavy plate & leave for 1 to 3 hours. While draining, prepare the Satay Sauce & Dipping Sauce. SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion & garlic until the onion is wilting, approximately 2 minutes. Add curry powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar, pepper, lemongrass & peanut butter. Cook over very low heat, stirring constantly, for 5 minutes. DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the water. Remove from the heat & stir in the vinegar, soy sauce & dried chili flakes. When completely cool, add the carrot & peanuts & serve. When the tofu has drained, slice each cake lengthways into 4 strips. In a food processor, combine oil, lemongrass, garlic, curry powder, chili pepper & sugar & process until smooth. Pour this mixture over the tofu strips, toss gently to coat the pieces & marinate fro an hour at room temperature. Soak 16 wooden skewers in water for 15 minutes. Carefully insert two wooden skewers parallel & 1" apart into each tofu slice. Oil the grill. On a closed grill over medium-hot coals, grill the tofu, turning once, until browned, 10 to 12 minutes. Serve with sAtay Sauce & Dipping Sauce. Kelly McCune, "Vegetable on the Grill" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 4|
|Calories from Fat: 489 (64%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 0mg||0 %|
|Sodium 200.6mg||7 %|
|Potassium 904.3mg||24 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 45g|
|Protein 24.9g||36 %|
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Calories per serving: 764
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